Store-bought granolas are typically loaded with sugar and are seldom healthy choices. This is a basic granola recipe which you can adapt according to taste. Try adding chopped nuts, different seeds, dried fruit, adding flaked coconut etc. Makes a large batch which you can store in an airtight container for up to 2 weeks. Served here with natural yoghurt and fresh berries.
2 cups of rolled oats – I use the jumbo or Scottish oats
¾ cup sunflower seeds
½ cup pumpkin seeds
2 tablespoons chia seeds
¾ cups chopped mixed raw nuts
2 tablespoons of LSA (an Australian mix of ground linseed, almond, sunflower). You can just use ground linseed/flaxseed instead
¼ cup mixed dried fruit
1 teaspoon ground cinnamon
¼ cup maple syrup (make sure it’s real maple syrup, not maple-flavoured)
1 tablespoon extra-virgin olive oil (can also use coconut oil if your prefer)
Pre-heat the oven to 180°C (350°F). Combine all the dry ingredients in a bowl. Then add the maple syrup and oil; mix well. Spread mixture onto an oven tray lined with baking paper. Bake in the oven for around 15 minutes or until lightly browned and crisp. Keep a close eye on it though as it can quickly burn. Cool on the tray. It will crisp up as it cools.
Categorised: Breakfast, Dairy Free, Vegan, Vegetarian
Tagged: Sports Nutrition